Posts Tagged ‘Citterio Prosciutto’

There is nothing more comforting than a plate of “Mac and Cheese” well at least where I’m concerned. I was looking to update this old favorite adding a little twist to the standard dish. Finding the right mix of cheeses can be daunting specially when it comes to cheddar cheese as it tends to be oily when baked. I’ve found that Kerrygold Cheddar worked perfectly along with BelGioioso Gorgonzola and Mozzarella make for a great taste sensation. Instead of the usual elbow macaroni I used Ditalini for an added twist.

You will need:

Ditalini — One pound, dry.Milk — One quart. I used a 3 to 1 mix of milk and half and half but milk alone will do just fine. I wouldn’t add cream since it tends to make too rich and somewhat off putting.Flour — ¼ cupButter (unsalted)— 5 TBSPSalt— 2 tspYou will be using the above 4 items to make a Bacic Bechamel SauceGorgonzola Cheese — 6 oz. crumbledMozzarella Cheese — 6 oz. shreddedCheddar Cheese — 6 oz. shredded Bread Crumbs — 1 cup (I used Panko)Parmesan Cheese — ¼ cup shredded.

In a large stock pot add at least 2 quarts of water, bring to a boil and add the pasta, cook according to package instructions. While the pasta cooks prepare the Bechamel. Once it starts to thicken incorporate the cheeses, one at a time, stirring at each addition until the cheese melts. Drain the pasta, do not rinse, fold the cooked pasta into the Bechamel/Cheese sauce until completely combined.

Lightly butter a 9 x 13 baking dish/casserole, combine Parmesan cheese and bread crumbs, pour the cheese mixture into the casserole dish and spread it out to an even thickness. Sprinkle the top with the Parmesan/Panko mixture. Cover the dish with aluminum foil and bake at 350 for 30 minutes, uncover and continue to back until the topping is a golden brown. Enjoy!